This Chickpea Chopped Salad with Grilled Chicken will be your new favorite meal prep for lunch! It’s delicious and packed with nutrients like protein, fiber and healthy fats.

Serves: 4

Time: 30 minutes

Ingredients:

Mediterranean Chicken:

• 1-1.25 lbs boneless skinless chicken breasts, thinly sliced into strips 
• 2 tablespoons olive oil 
• Juice from 1 lemon 
• 2 cloves garlic, minced 
• 1 tablespoon Harmony Mediterranean Blend

Chickpea Chopped Salad:

• 2 15 oz can chickpeas, drained and rinsed 
• 1/2 large cucumber, peeled and chopped
• 1 ½ cups cherry tomatoes, halved 
• 1 large ripe avocado, peeled and cubed 
• 1 large shallot, finely chopped 
• 1/2 cup Castelvetrano olives, chopped (optional)
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh mint, chopped 
• 1/2 cup feta cheese crumbles 
• 2 cups pita chips, roughly chopped 

Dressing:

• 1/3 cup olive oil
• 2 tablespoons red wine vinegar 
• Juice from 1/2 lemon 
• 2 teaspoons dijon mustard 
• 1 clove garlic, minced

Instructions:

• In a Tupperware or plastic bag, add the chicken, olive oil, lemon, garlic and seasoning. Refrigerate for 30 minutes, preferably overnight.

• On a grill, grill pan or cast iron skillet, cook the chicken over medium heat for 3-4 minutes, flip, then cook for another 2 minutes or until cooked through. Cut into bite sized pieces.

• Make the dressing by whisking together all ingredients until smooth. In a large bowl, toss together the salad ingredients including the chicken. If prepping ahead of time, leave out the dressing and pita chips until ready to serve.